Print

Breakfast Egg Muffins

Print Recipe

Start your day off right with these delightful Breakfast Egg Muffins, packed with vibrant vegetables and creamy feta cheese.

Ingredients

Scale
  • 8 large eggs
  • 1/3 cup whole milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 3/4 cup bell pepper, chopped
  • 1/2 cup tomatoes, chopped
  • 1/2 cup spinach or kale, chopped
  • 3/4 cup feta cheese, crumbled
  • Optional for garnish: chopped parsley or chives, freshly grated parmesan cheese, red pepper flakes

Instructions

  1. Preheat your oven to 375°F (190°C) and prepare a muffin pan by spraying it with nonstick spray.
  2. Whisk together the eggs, whole milk, salt, black pepper, onion powder, and garlic powder until well combined.
  3. Place a mixture of the chopped bell pepper, tomatoes, and spinach or kale into each muffin cup, dividing evenly.
  4. Pour the egg mixture into each muffin cup, filling them about three-quarters full.
  5. Sprinkle the crumbled feta cheese evenly over the top of each filled muffin cup.
  6. Bake in the preheated oven for 18 to 20 minutes, or until the muffins are puffed up and golden brown.
  7. Remove from the oven and let them cool for about 5 minutes before gently removing from the muffin pan.
  8. Serve immediately, or store in an airtight container in the refrigerator for later enjoyment.

Notes

Consider adding cooked sausage or bacon for extra protein and flavor. These muffins can be stored in the refrigerator for up to 5 days, or frozen individually for up to 3 months.

Nutrition

Keywords: breakfast, egg muffins, healthy breakfast, meal prep, quick breakfast

Find it online: https://recipehappy.com/breakfast-egg-muffins/